Chicken Schnitzel and Linguine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,357 cal. | (65 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 36.9 mg | (308 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.5 mg | (313 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Chicken breasts (150- 200 grams)
- 100 grams Pastry flour
- freshly ground pepper
- salt
- 3 eggs
- 2 Tbsps Whipped cream
- breadcrumbs
- ¼ l neutral vegetable oil
- 1 organic lemon (in wedges)
- 500 grams Pasta (linguine)
- 1 garlic clove
- 2 Tbsps freshly chopped parsley
- 1 Tbsp butter
Preparation steps
Cook the pasta according to package directions until al dente. Make a horizontal cut in each chicken breast halve, cutting almost, but not quite through to the other side and open like a book. Place between 2 sheets of waxed paper and with the flat side of a meat mallet or the bottom of a pan, pound the cutlets flat to about 1/4-inch thickness.
Place the flour in a shallow bowl, season with salt and pepper. Beat the eggs and cream in another bowl and place the breadcrumbs in a third bowl. Dredge first in flour, then dip in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs, patting to adhere.
Heat the oil in a skillet and saute the cutlets until golden brown on both sides, about 3 minutes. Drain on paper towels and keep warm. Peel and finely chop the garlic. Heat the butter in a skillet and saute the garlic until soft. Add the linguine, season with salt, toss until heated through and sprinkle fresh parsley on top.
Serve the cutlets and pasta on preheated plates garnished with lemon wedges.
